I am definitely not a fan of beans, no matter what they say about their benefits and nutritional value. The last culinary experiment with them took place about a year ago. Since then, the remains of mung bean, an Asian bean crop, had been lying sadly in a drawer until I decided to give them another chance – in the form of sprouts.
The interest in this venture was not so much gastronomic as botanical – what other flavor can you expect from the sprouts of small beans? Surely not particularly outstanding. But I am always ready to watch the seeds germinate.
Germination of mash
I took a small handful of beans to try, since the volume of the finished product will be 3-4 times larger. A small jam jar was suitable as a container.
The process is simple and does not differ from the previously described germination technology:
- Soak the mungbean in water for 6-8 hours.
- Drain the water and transfer it to a jar.
- Pour fresh water into the jar and tilt it so that the excess flows out, but the beans themselves do not dry out. For the experiment I took a place on the edge of the kitchen sink, put the jar on its side, and put a knife under its neck – it turned out that there was a very small portion of water left in the container.
- Once every 6-8 hours or more often rinse the mash with fresh water and put the jar in the same position again.
On the second day, some of the beans had small sprouts.
On the third day, the fastest seeds began to shed their green shells. The longest spines (seeds start to grow from spines) reached 0.5-0.7 cm.
Well, the fourth turned out some magic beans – judge for yourself.
Since it is a bean, I was afraid to try it before time, so I waited for the first leaves to be sure not to be poisoned. Three days later, when the sprouts reached 4-5 cm in length, I selected the largest ones and, clasping my eyes, tasted them.
Taste of mung bean sprouts
Surprisingly, the nastiness didn’t happen! Very similar to young pea pods, except that the starch is stronger. In the middle of winter, it was an unimaginably pleasant surprise.
Golden bean sprouts are commonly used in salads with chicken, shrimp, avocado, apples and nuts, and served as a side dish to meat dishes.
What are the benefits of poppy seedlings
The product contains the highest concentration of vitamins PP and C, as well as minerals: calcium, sodium, magnesium, phosphorus, potassium and iron. On the fifth day after germination, the maximum concentration of antioxidants is observed.
The rich composition helps to reduce the risk of atherosclerosis, heart failure and stroke, combats high blood pressure, cholesterol and sugar, through the action of antioxidants prevents cancer. Sprouts of mung bean have a positive effect on the digestive system and are particularly useful for gastritis with reduced acidity, improve the skin and mucous membranes. They also accelerate the growth of muscle mass and contain few calories – an ideal component in the diet of a bodybuilder.